Intermediate
min
Ingredients
COOKING FOR
8
CAILLER DESSERT Dark 64%, crushed
100
grams
Sugar
250
grams
Full cream, at room temperature
200
milliliters
Nuts, coarsely chopped
400
grams
salt
1
pinches
Round shortcrust pastries
2
Egg yolk
1
Instructions
Preparation time: min
Cooking time: min
Step 1
Preheat the oven to 200°C.
Step 2
Heat the sugar in a pan over medium heat until it melts and turns golden brown. Stir regularly so that the sugar does not burn.
Step 3
Add the cream and stir to make a smooth caramel.
Step 4
Remove from heat, add the nuts and the salt. Set aside.
Step 5
Lay out a shortcrust pastry in a 26 cm diameter baking pan.
Step 6
Add the chocolate pieces to the cooled nut mixture and mix in.
Step 7
Pour the mixture onto the lined dough.
Step 8
Cover the cake with the 2nd dough and prick with a fork. Option: braid the dough.
Step 9
Beat the egg yolk and brush the cake with it.
Step 10
Bake for 35-40 minutes in the lower half of the oven.
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